This was one of those fun no-recipe recipes that came together quite spontaneously with the ingredients we happened to have on hand. We were a bit unsure as to whether this combination would work, but it actually really does, and this rustic plate of cabbage cups were devoured over a team lunch. Amazing what you can pull off, so long as you have delicious produce and good quality ingredients!
1 spaghetti squash
Olive oil, for drizzling
Salt & pepper, to taste
½ head of cabbage, cut or torn into wedges & cups
¼ c soy sauce
¼ c/70g Seed + Mill Organic Tahini
2 Tbsp hot honey, we used Momofuku's Chili Crisp Honey (make this by combining your other favorite chili crisp or chili flakes with honey)
2 Tbsp sesame oil
1 lime (juiced)
A handful of roughly chopped cilantro, to garnish
- Preheat the oven to 425 degrees. Cut spaghetti squash in half lengthwise-- be careful, this can be tricky and you don't want to cut yourself! Scrape out the seeds, then drizzle halved squash with olive oil and season with salt. Place cut side down on a parchment lined baking sheet and roast until easily pierced with a fork (45 minutes to 1 hour, depending on the size of the squash).
- Arrange cabbage cups and wedges around a serving platter. Once squash has cooled enough to handle, using a fork scrape out small forkfuls onto the cabbage leaves.
- Prepare sauce by combining soy sauce, tahini, hot honey and sesame oil. Drizzle sauce evenly over each cup, adding a hefty squeeze of lime and sprinkle of cilantro. Serve & enjoy!